Outback Steakhouse, Inc. runs one of the largest casual steakhouse chains in the United States, Outback Steakhouse. The chain consists of more than 600 Australian-themed restaurants in 47 states and several countries. The dinner-only restaurants serve moderately priced entrees such as seasoned steaks, prime rib, chicken, seafood, and pasta. The chain's signature, however, is an appetizer, the 'Bloomin' Onion.' The company also runs the Carrabba's Italian Grill chain, which includes about 70 dinner-only restaurants offering moderately priced Italian cuisine in a casual atmosphere. Outback Steakhouse, Inc. is also involved in two emerging restaurant chains: an upscale steakhouse called Fleming's Prime Steakhouse and Wine Bar, and another upscale chain called Roy's Restaurants, which features 'east-west' cuisine and was founded by celebrated chef Roy Yamaguchi.




Chicken Artichoke Flatbread

Outback Steakhouse Copycat Recipe
Crispy flatbread topped with grilled chicken, chopped spinach and artichokes, freshly grated Parmesan cheese and a drizzle of pure olive oil.

Serves 4

4 oz. light cream cheese
3 tablespoons light mayonnaise
3 tablespoons light sour cream
3 tablespoons grated Parmesan
5 oz. frozen chopped spinach, thawed, drained and moisture squeezed out
5-6 canned artichokes hearts, quartered
2 cloves of garlic, minced
3 oz grilled chicken breast cut into small pieces
1/4 cup shredded Parmesan
¾  cup mozzarella
pizza dough

Preheat the oven to 500 degrees with pizza stone in oven. Assemble the artichoke dip in a medium bowl mixing together the cream cheese, mayo, sour cream, 3 tablespoons Parmesan, spinach, artichokes, garlic, and salt and pepper to taste. With a sheet of parchment paper cut to fit your pizza stone, sprinkle corn meal down on parchment paper and spread out pizza dough. Once the dough is spread out to the size you want, spread artichoke dip onto pizza leaving the edges open for crust. Place cut chicken slices on top of artichoke dip . Then, sprinkle Parmesan and mozzarella cheese on top. Place pizza on preheated pizza stone in the oven and bake for 10 minutes.

1 comment:

  1. I can fix this recipe for you. I remember making these. First off, no need for pizza dough. Just bake a flour tortilla at 300 for 11 minutes. Dock it first, then put a metal grate over it to keep it from curling. Also, there is no cream cheese or sour cream. We used something called Parmesan base, which I think is just a mixture of cream and parm cheese. I actually have the ingredients on my phone but too lazy to look. If you want to go old school, halve the quartered artichoke hearts and cook them with... (wracking my brain) garlic pepper seasoning? Hard to remember from that long ago but it seems right. Then add a little flour to the mix to thicken it up (Outback got rid of the flour later on). Let that cool. Then you mix in some parm cheese, and 50% more Monterrey Jack cheese, the spinach, and enough parm base to make it creamy. That's your base for the flatbread. The chicken needs to be lemon-pepper chicken. You can get lemon-pepper seasoning anywhere. Hell I found it at Aldi for 95 cents and it's great. Cook that, cool it, then cube it. Then just assemble the flatbread, top with chicken and parm, and brush the exposed edges with oil. We use a salamander (big broiler) at work but yeah just in the oven on a tray with the broiler on, until done. Enjoy.